Check out More Recipes...

Salmonite Pinamalhan sa Iba

Salmonite got its name from the its pinkish hue and its among the more attractive local fishes around. It can be cooked kinamatisan with a "sauce" of tomatoes and onions to give it sweet and sour flavour. The fish when filleted and dried makes a perfect fish tocino. But most of the time, it is cooked pinamalhan at home to bring out the freshness of the fish at the same time enjoy the flesh.

Here's a basic recipe for Pinamalhan nga Salmonite sa Iba
  • 1 kilo salmonite, gutted and cleaned (Cut into half if medium sized or whole if small)
  • 2 cups iba, sliced
  • 1 medium size onion, sliced
  • 1 tbsp. crushed black pepper, optional
  • 5 pcs. siling pansigang
  • 1/2 head garlic, crushed
  • 1 thumb size ginger cut into thin slices
  • Oil
  • Salt
  • Soy sauce, optional 
  1. In a pan put garlic, onion, ginger and the sliced kamias at the bottom.
  2. Place the salmonite on top then add the green/red chili, spring onions and crushed black pepper. 
  3. Add half a cup of water and season with salt/soy sauce
  4. Cover and simmer in a medium heat for 8-10 minutes (Or until the fish are cooked).
  5. Let it dry in the pan (with almost no sabaw ) and drizzle with oil. Serve.